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Video: Green Borsch With Sorrel And Adyghe Cheese - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Despite the apparent lightness, such a green borsch with sorrel and Adyghe cheese turns out to be quite rich and satisfying.
Sorrel - 250 g
Potatoes (peeled) - 450 g
Adyghe cheese - 150 g
Carrots - 40 g
Vegetable oil - 1 tbsp.
Rice - 90 g
Turmeric, black pepper - 1/4 tsp each.
Black Indian salt - 1 tsp
Salt to taste
Water - 1.7-2 l
- 41 kcal
- 40 minutes
- 5 minutes.
- 45 minutes
Photo of the finished dish
Step by step recipe with photo
May is the time for sorrel dishes. First courses are perhaps the most popular of those prepared with the addition of sorrel.
This green borscht is very successfully complemented by soft Adyghe cheese, it gives additional nutritional value to the dish and brings a certain variety.
Any rice can be taken.
Sorrel, like spinach, must be thoroughly washed to remove sand. It is advisable to soak it for 10-15 minutes in cold water, and then rinse it piece by piece in plenty of water.
So, we are preparing green borsch with sorrel and Adyghe cheese …
Peeled potatoes must be cut into small cubes, placed in a saucepan and covered with boiling water.
Boil potatoes until half cooked. Then add the washed rice.
Meanwhile, grate the carrots on a coarse grater and save in vegetable oil with turmeric and black pepper. Rinse the sorrel thoroughly and chop finely. Cut the Adyghe cheese into small cubes or grate on a coarse grater.
When the rice is cooked, add carrot roast, Adyghe cheese and chopped sorrel to the pan. Put black Indian salt in the green borscht (it will give the taste of egg yolk), a little salt and herbs if desired. Boil the borscht for another 2 minutes. Remove from heat, let it brew for 10-15 minutes and serve.
Fresh sour cream goes very well with green borsch with sorrel and Adyghe cheese!